Spicy corn muffins
Instructions:
- The ideal home for these is the picnic hamper. Makes 12.
- 150g corn kernels (fresh or frozen)
- 140g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate soda
- 1 tbsp ground cumin
- 1 tsp cayenne pepper
- 1½ tsp salt
- ½ tsp crushed black pepper
- 60g muscavado sugar
- 180g quick polenta
- 360g soured cream
- 2 free-range eggs
- 120ml olive oil
- 4 spring onions, roughly chopped
- 10g coriander leaves, chopped
- 1 red chilli, finely chopped
- For the topping
- 200g feta, cut into 2cm dice
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 red chilli, thinly sliced
- Heat the oven to 160C/320F/gas mark 2½. Cut out 12 12cm-square pieces of baking parchment, and use to line 12 small muffin tins (or shallow tart tins 5-7cm in diameter and 3cm deep).
- Put the corn in a hot cast-iron pan and toast on high heat for five to six minutes, stirring occasionally, until blackened a little on the outside. Leave to cool.
- Sift the flour, baking powder, baking powder, cumin and cayenne into a large bowl and stir in the salt, black pepper and sugar. In a separate bowl, lightly whisk the polenta, soured cream, eggs and oil.
- Pour the wet mix into the dry ingredients, add the onions, coriander, chilli and corn and fold just to combine. Divide the mix between the cases, filling them to the top.
- Mix together the topping ingredients and divide between the muffins.
- Bake for 25-30 minutes, until a skewer comes out clean.